[Vegan Duck Braised in Red Cabbage]
...I had bought the ingredients for this recipe a little over a month ago...
...and then today I re-read the recipe...yikes!!!...3 1/2 hours...crazy...
...I had bought this red cabbage over a month ago...for this specific recipe...
...and I was happy that it was just fine in the bottom drawer of the refrigerator...all that time...cabbage keeps a really long time...
...Julia says to follow the recipe for
VEGAN CHOUX ROUGE À LA LIMOUSINE - [Vegan Braised Red Cabbage with Red Wine and Chestnuts]...but we won't be adding the chestnuts or apples...
...but definitely adding the red wine...
...then Julia says when that is about 2/3 done...so about 2 1/2 hours into the cooking time...take it out...
...and add your vegan duck...and cook for another hour and a half or so...
...then cook the remaining liquid down into a sauce...
...and serve...
...pour your sauce over at the table...
...it's a pretty and colourful dish...
...Julia suggests an Alsatian Traminer for the wine...which, of course, we do not have...so we went with a simple red table wine...and I think it went well with the dish...
...it was good...but definitely a lot of time was needed...not too involved...just time...
Substitutions:
...Vegan Duck...(you could sub, baked tofu or seitan instead if you wanted - the duck might be hard to find....I used Companion brand vegan duck and I got it at an Asian grocery)...
Vegan butter - I used Earth Balance.
Mastering the Art of French Cooking (pp. 280 - 281)
Interesting...looks really like duck also! Love,K
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